Moroccan cuisine · Fish & Seafood

Tajine Hout bel Foul

Fish pieces braised with fresh fava beans, garlic, and cilantro in a light lemon broth.

Ingredients · for 4 servings

• 600 g firm white fish fillet
• 800 g fresh fava beans (unshelled)
• 6 garlic cloves
• 1 bunch fresh cilantro
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp ginger (ground)
• 1 lemon
• 300 ml water
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Remove the fava beans from their pods, blanch for 3 min in boiling salted water, refresh in cold water, and peel off the tough skins so they stay bright green.
2. Cut the fish into large pieces and rub with the juice of half a lemon, salt, pepper, and half the cumin.
3. Slice the garlic, chop the cilantro, and set aside a third of it for later.
4. Warm the olive oil in a tajine, sweat the garlic with the turmeric, ginger, and remaining cumin for 1 min, then add the beans, two-thirds of the cilantro, and 300 ml water, and simmer gently, covered, for 15 min.
5. Place the fish pieces on top of the beans, cover, and braise for another 12–15 min, until the fish turns opaque white and the broth thickens slightly.
6. Season with the remaining lemon juice and cilantro, and serve straight from the tajine with bread.